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posted by divas can cook on Jan 16, 2012 (updated Sep 20, 2021) 17 comments »
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4.91 from 11 ratings
It’s been a really lazy, cold, & quiet (Isaac is at his grandparents) Sunday afternoon at my house. It’s rare that the house is clean AND I don’t have anything on my schedule ALL AT THE SAME TIME. I didn’t know what to do with myself after wasting time catching up on reality shows and reading so I made this homemade chicken noodle soup.
This is one of my favorite chicken noodle soup recipes, yep, even better than my grandmother’s version that I posted (sorry grandma) It does take a lil time since you have to roast the chicken and simmer the broth, but it’s so worth it.
It’s full of flavor and downright comforting! I made it to stock in the freezer in case a nasty cold or God forbid, the flu tries to run up in here. It’s always good to have homemade chicken noodle soup on hand when you’re feeling icky because the high sodium canned stuff just makes you feel worst IMO.
This easy chicken noodles soup is full of roasted chicken, sauteed carrots, garlic, onions, and celery all simmered in a flavorful, seasoned homemade broth.
Is it wrong that I’m kinda hoping someone will call me and tell me they aren’t feeling well so that I can rush over with this soup??? This homemade chicken noodle soup pairs up so well with Grandma’s Grilled Cheese Sandwiches!
Watch me make this homemade chicken noodle soup
from start tofinish!
Get the Recipe: Homemade Chicken Noodle Soup Recipe
4.91 from 11 ratings
Best homemade chicken noodle soup ever! Roasted chicken, sauteed onions, garlic, celery and carrots all simmered in a flavorful, seasoned homemade broth. I keep the freezer stocked with this stuff. My family loves it!
Prep Time: 30 minutes mins
Cook Time: 2 hours hrs 30 minutes mins
Total Time: 3 hours hrs
Servings: 6
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Ingredients
- CHICKEN
- 3 lb whole chicken
- olive oil
- salt & pepper
- BROTH
- reserved chicken skin and bones
- 3-4 celery sticks
- 2 carrots
- 1/2 white onion
- 5-6 sprigs of parsley
- 5-6 cloves garlic
- salt, pepper, poultry seasoning
- ADD INS
- olive oil
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1/4 large white onion, diced
- 2 cloves garlic, minced
- 3-4 cups of egg noodles
- 3-4 springs parsley chopped
Instructions
Preheat oven to 400
Place chicken baking sheet lined with parchment paper.
Brush chicken with olive oil and sprinkle GENEROUSLY with salt and pepper.
Bake for 30-40 minutes.
Let chicken cool and remove meat from bones. Set aside.
In a large stockpot add all of the BROTH ingredients except for the seasonings.
Cover with enough water just until everything is submerged. Do not fill the pot with water.
Bring to a boil. Reduce heat. Cover and simmer for 1 to 1 1/2 hours.
Use a slotted spoon to removed and discard the broth ingredients.
Strain the broth through a fine strainer.
Add salt, pepper, and poultry seasoning to season the broth. Taste after each addition.
Set aside.
Coat the bottom of the stockpot with olive oil and saute' the ADD INS (carrots, celery, onion) until the onions are semi-translucent.
Add in the garlic.
Pour in the broth and bring to a boil.
Add egg noodles and parsley cook for 6-8 minutes or until al dente (do not overcook)
Remove from heat and add in the chicken.
Serve and enjoy!! You totally made a bangin' pot of homemade chicken noodle soup!
Notes
TIPS
Garlic, onions, and parsley can help fight a cold so feel free to load in there! I always do.
Season Up That Broth- Be sure to really season up that chicken broth with salt, pepper, and poultry seasoning to really bring out the natural flavors! You can also throw in some basil and thyme! Yummy!
Short on time? Use Rotisserie chicken if you must.
Enjoy the process! Don't attempt to make this soup a busy day. It's a totally lazy day recipe. It requires love and care to be the best.
To Freeze: Let soup cool, place into freezer bags, and lay flat on a baking sheet. When frozen, stack the bags of soup and label them.
Author: Divas Can Cook- Monique
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.
Main Dish Soups
originally published on Jan 16, 2012 (last updated Sep 20, 2021)
17 comments Leave a comment »
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17 comments on “Homemade Chicken Noodle Soup Recipe”
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M James — Reply
Too much work for this I always enjoy her recipes but this one lets me down
Lakeshia — Reply
Confused… It says add water until submerged, but then it says don’t add water to the pot???
Tanya — Reply
Oops! DCC!
Tanya — Reply
Hi! Thank you so much for the super recipe! I made it today and made two minor changes…. I added quinoa instead of noodles and I added a little nutmeg. Your recipe was easy follow and right on point! I credited DCD on my site… http://lexawrites.com/2015/01/19/food-for-the-soul/ Thanks again!
Gia — Reply
I made this tonight and it was….da bomb!!! I made some minor tweaks to the process but this is my best dish yet for a beginner cook. The hubby loved it and this is WAY better than my mom’s. sorry mom!
It does take time to prep and cook (took me 3 hrs) but it is SOOOOO worth it. I enjoyed myself.
